Marinated Greek-Inspired Chickpea Salad
Food Wiki
This salad's flavors continue to improve as it soaks in the refrigerator. While it's already delicious upon preparation, it truly shines after approximately 8 hours of marinating. I concocted this salad in response to my early spring yearning for crisp, crunchy, and revitalizing summer fare. The zesty vinaigrette and the bold feta cheese create a harmonious balance with the hearty chickpeas and the crisp, sweet vegetables, resulting in a remarkably vibrant and gratifying salad. It pairs excellently with pickled baby beets or grilled chicken. Additionally, you can use it as a filling for wraps or even as a dip, reminiscent of a Greek salsa.
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Salad
Cuisine world cuisine
Servings 6
Calories 315 kcal
Vinaigrette
- 5 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon cracked black pepper
- ½ teaspoon kosher salt
Salad
- 1 (16 ounce) can chickpeas, rinsed and drained
- 1 (10 ounce) basket cherry tomatoes, diced
- 1 (8 ounce) package crumbled feta cheese
- 1 large English cucumber, diced
- 1 large red bell pepper, diced
- 1 medium sweet red onion, diced
- 1 bunch fresh mint, chopped
Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.
Calories: 315kcalCarbohydrates: 29gProtein: 11gFat: 18gSaturated Fat: 7gCholesterol: 34mgSodium: 817mgPotassium: 459mgFiber: 5gSugar: 5gVitamin C: 62mgCalcium: 252mgIron: 2mg
Keyword Marinated Greek-Inspired Chickpea Salad